Monday, November 4, 2013

Simplest Spicy Sweet Potato Chili




Recipe from Janet Kennedy
Husband-Tested in Alice’s Kitchen

This is really tasty.  If you like things a bit hot and spicy, then you will love this autumn/winter soup featuring good-for-you sweet potatoes.

  • 2 Tablespoons olive oil
  • 2 medium onions, chopped
  • 1 Tablespoons chili powder
  • 2 cups vegetable broth
  • 2 sweet potatoes peeled (1 ½ pounds) cut into ¾ inch cubes
  • 2 small cans Mexican style stewed tomatoes (I used one can of 14.5 oz. Red Gold Petite Diced Tomatoes with Green Chilies.)
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 6 Tablespoons chopped fresh cilantro

Heat olive oil in a soup pot.  Add the onions and chili powder.  Sauté until the onions are translucent.  Add the broth, sweet potatoes, the tomatoes, and the pinto beans.  Bring to a boil.  Turn down the heat to a simmer and cook until the sweet potatoes are tender.  Add the cilantro and then serve. 

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